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Video: Do you Mealku? New twist on potluck

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    >>> to get dinner on the table.

    >> erica hill is here with more on that.

    >> hi, nice to see you. i heard about this, this is a little strange. it's a food sharing service developed out of the philosophy we could all share a little bit more, waste less and in turn not only eat better but be better neighbors. think of it as a potluck meets takeout with plenty of home cooked goodness.

    >> i'm making my dad's and mom's laundry day soup.

    >> reporter: she's making it for strangers, a home cook ed male swap.

    >> it's an individual art.

    >> reporter: it's called meal ku.

    >> it's where folks cooking and preparing for themselves can share it with others.

    >> reporter: ted is the founder of this food share iing cooperative launched last july.

    >> we see moms cooking and students and professionals who only have one day to cook.

    >> reporter: meal ku acts as the middleman, a place to organize food exchanges, screen potential members and coordinate the pickup and delivery --

    >> often by bike messengers .

    >> reporter: it is more than a hearty bowl of soup. meal ku is a community on and offline in today's fast paced world.

    >> i love that idea, when your own cup is full, whatever spills out, you share it with others. that's the philosophy of meal ku, wasting less and sharing more.

    >> reporter: oh, that's good.

    >> the service costs $10 a month. but the transactions are handled with ku. a point system. members earn ku points when they post a dish and use ku when they order a meal. it's expected to be five star cuisine?

    >> no. because you set the expectations and live with the expectations you set.

    >> reporter: hi, lawyuren, with meal q.

    >> reporter: while meal ku is open to new members, not everyone can join. a so-called welcome cook comes to visit to make sure you and your kitchen fit the meal ku philosophy.

    >> i felt very comfortable after the welcome visit they looked around and want someone who's clean and were particular enough i felt i was comfortable with it.

    >> reporter: once a cook and kitchen are approved, the work begins. it's not all in the kitchen. they're are no photos used on me meal ku. it's the dish and story behind it.

    >> this woman heard a fantastic story about a woman doing laundry in greece. i said, this is awesome, i have to try it.

    >> reporter: one woman's decision helping to fuel a mini revolution, one dish at a time. meal ku currently has 1500 members in new york city . people are setting up their own meal ku communities in southern carolina to california and you met this woman in the piece who had a laundry day bean soup and her grandmother made it. she put feta on top and i made it and my kids like it. my husband ate it. it was delivers. the soup's great. a lot of recipes are online.

    >> that's great.

    >> there is a small service fee, right? they just added a $10 a month service fee, part of it to pay for the messengers and to keep the runners going and back end technology.

TODAY recipes
updated 2/7/2013 6:15:09 PM ET 2013-02-07T23:15:09

Recipe: Fassolada bean soup

  • 1 pound black-eyed beans or white beans
  • 2 carrots, sliced lengthwise and cubed
  • 1 large onion, finely chopped
  • 1 cup finely chopped celery
  • 2 garlic cloves, mashed
  • Dash of dried mint
  • 2 bay leaves
  • 1 tablespoon chopped parsley
  • 1/2 teaspoon fine herbs
  • 1/2 cup olive oil
  • 1 can tomato sauce (8-ounce)
  • Salt and pepper
  • 2 teaspoons beef stock extract

Soak beans overnight in enough water to cover them; drain and set aside. In a large soup kettle, sauté carrots, onion, parsley, celery, garlic and seasonings in olive oil until golden brown. Add tomato sauce and beans; mix well. Add beef stock extract and enough water to cover the beans.

Bring to a boil, lower fire and simmer covered 1 hour or until the beans are tender. While cooking add more water, if necessary, to keep the beans covered. Serve as a main course with bread, white wine and a platter of sliced tomatoes, sliced raw onions and feta cheese, sprinkled with olive oil, vinegar and oregano.

Serving Size

Makes 6 servings

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